Tuesday, September 25, 2007

Mer's Potato Soup

Mer's Potato Soup

4-5 lbs Yukon gold potatoes, peeled and cubed
2 tsp salt
1/2 tsp pepper
1 onion, chopped
2-3 stalks celery, chopped fine
1 cup sour cream
1 can cream of chicken soup *
salt and pepper to taste
1/4-1/2 stick of butter
1/4 lb Velveeta
2-3 cups milk
sharp cheddar cheese-shredded
chopped, cooked bacon or bacon bits

Boil potatoes with salt, pepper, and celery until potatoes are tender. Drain all but about 1/2 cup of the water the potatoes were boiled in. Add cubed Velveeta and butter and stir until melted. In small bowl, mix sour cream, chicken soup, and 2 cups milk. Pour over potatos and stir well to blend. Season with more salt and pepper. Add more milk if soup is too thick. Heat through and serve with shredded cheddar and bacon bits.

*Lately, I haven't been using the cream of chicken soup. It tastes fine without it...

1 comment:

The Bowden's said...

I made your Potato Soup tonight for dinner and we give it a thumbs up! Neeley slurped down 2 HUGE bowls! Thanks so much!! :)